Jordan and I have a favorite brunch spot here in Nashville that serves the best rose water coffee drink. We loved it so much, we sprung for our own bottle of rose water, and buying it reminded me of a rose water and cardamom cookie I used to make for Bachelor / Bachelorette watch nights (during the hey day – my hey day at least – of the series) with friends.
And while that pairing is a dynamic duo, I think rose water can stand all on its own alongside some smaller lighter flavor supports that lift it high and make it pop.
These chewy Rose Water Sugar Cookies are delicately floral, soft in the center with the faintest crisp around the edges, and infused with just the right hint of rose water. They’re dreamy and flowery without being perfumey, sweet but not cloying, and feel like something you’d serve at a garden tea party or stash away as a little self-care snack on a quiet afternoon.
Rose water can be tricky—too much and it overwhelms—but here it’s gently balanced with vanilla and a little almond. The result is light, chewy, and just sophisticated enough to feel like a little love letter to your tastebuds.
You can top with a sprinkle of edible petals if you’re feeling extra whimsical. However you serve them, these cookies are bound to become your new favorite sugar cookie.
Chewy Floral Rose Water Sugar Cookies
Equipment
- Mixing bowls
- Electric mixer (hand or stand)
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Cookie scoop (optional)
- Wire cooling rack
Ingredients
- 2 ¼ cups all-purpose flour (280g)
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- ½ teaspoon fine sea salt
- ¾ cup unsalted butter, softened (170g)
- 1 cup granulated sugar (200g)
- ¼ cup light brown sugar, packed (50g)
- 1 large egg
- 2 teaspoons vanilla extract
- ½ teaspoon rose water culinary grade
- ¼ teaspoon almond extract optional but recommended
- ¼ cup granulated sugar for rolling
- Optional: edible food grade dried rose petals or other dried edible flowers
Instructions
- In a medium bowl, whisk together the flour, baking soda, cream of tartar, and salt. Set aside.
- In a large mixing bowl or electric mixer, beat the softened butter with both sugars until light and fluffy, about 2–3 minutes.
- Add in the egg, vanilla, rose water, and almond extract (if using). Mix until smooth and well combined.
- Gradually mix the dry ingredients into the wet, stirring just until incorporated. If using dried flower petals, gently fold them in at the end.
- Cover the dough and refrigerate for 30 minutes to firm up. This helps the cookies stay thick and chewy.
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper, or use a silicon baking mat.
- Scoop 1.5 tablespoons of dough and roll into balls or thick discs. Place 2 inches apart on the prepared baking sheet. Optional: Before placing on the baking sheet, roll each ball in granulated sugar, and place some extra food grade flower petal pieces on top.
- Bake for 9–11 minutes, or until the edges are just set and the centers look soft and slightly puffy. Avoid overbaking! They will look light on top, and that's perfectly normal.
- Let cookies cool on the pan for 3-5 minutes, then transfer to a wire rack to finish cooling.